Amazing Vanilla-Frosted Fudge Cookies
Submitted by devora
Vanilla-frosted fudge cookies are low-fat chocolate drops made with cocoa, oil, and egg whites, finished with white frosting and a cocoa dust. A skinny bakery-style cookie with brownie-like chew.
YIELD
36 servingsPREP
15 minCOOK
10 minREADY
95 minThese are the cookies that look like a fancy bakery treat but skip the butter entirely. Just unsweetened cocoa powder, canola oil, and four egg whites do the heavy work, giving you cookies with brownie-style chew and deep chocolate flavor for a fraction of the fat of a traditional chocolate cookie.
No whole eggs and no yolks. Egg whites alone keep the cookies light and almost cake-like in texture, with a glossy crackled top that takes the white frosting beautifully.
The one-hour chill is essential. Cold dough scoops cleanly with a half-tablespoon measure and bakes into perfectly puffed rounds instead of flat blobs. Skip the chill at your peril.
The contrast between the dark fudge cookie and the white vanilla glaze is what makes these visually striking. A final dust of cocoa powder over the dried frosting adds back a subtle chocolate note and finishes the look like a Parisian chocolatier.
Pro Tips
- Sift the cocoa powder. It clumps notoriously, and any unmixed lumps will leave bitter pockets in the cookies.
- Use Dutch-processed cocoa for a deeper, less acidic chocolate flavor. Natural cocoa works but tastes sharper.
- Don’t overbake. The cookies should be just puffed and set, not crispy. They firm up significantly as they cool.
- Wait until the cookies are completely cool before frosting. Warm cookies melt the glaze.
Variations
- Add a teaspoon of espresso powder to the dough for a deeper, more complex chocolate flavor.
- Swap vanilla in the frosting for peppermint extract for a chocolate-mint cookie.
- Drizzle melted dark chocolate over the dried frosting instead of dusting with cocoa for a more decadent finish.
Ingredients
Directions
Spray a large nonstick cookie sheet with vegetable oil spray.
Sift the flour, cocoa, baking powder and salt together.
Set aside.
Mix together the oil, sugar, 1 teaspoon vanilla and the egg whites until well combined.
Stir in the flour mixture.
Chill for one hour.
Preheat oven to 350℉ (180℃).
Using a ½ tablespoon measure, scoop the dough onto the cookie sheet, leaving 2 inches between cookies.
Bake for 8 to 10 minutes or until the cookies are puffed and cooked through.
Do not overcook.
Transfer the cookies to a rack and cool completely.
Mix together the confectioners’ sugar, skim milk and remaining ½ teaspoon vanilla unsil pasty.
Add skim milk if necessary.
Spread a small amount of vanilla frosting on each cookie.
Put the cookies back on the rack, dust lightly with cocoa powder and allow the frosting to dry.
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